Posts Tagged With: sauce

With over 200 exhibitors working in wood, paint, silver, wool, chocolate, clay, silk and much more, Kentucky Crafted: The Market is a sense explosion. That’s why we chose “tempt your senses” as this year’s theme. We dare you to come to the Lexington Convention Center on March 2 – 3 and be tempted by all of the music, textures, smells, sights and tastes offered by Kentucky’s best artists and crafts people. It will be impossible to walk away empty handed.

Elmwood Inn Fine Teas – Booth 165

Tea containers are attractive and made of recycled paper. Elmwood Inn promises to be “your cup of serenity.”

I can personally attest to the temptations imparted by the Elmwood Inn Fine Teas. I am a coffee person, but in 2012 my nose followed the steam from steeping leaves all the way to their booth at the Market. If you follow the scent in 2013, you will not be disappointed. Elmwood offers several product lines including white, green and black teas, Ayurvedic blends, Oolongs, flavored teas, private labels, and herbals and infusions. Teas can be purchased loose or in sachets. If you’re new to tea culture and want to know how best to brew your new purchases, Elmwood also offers tea seminars and prints publications through their Benjamin Press book division.

Brownings Country Ham – Booth 159

Smoky, salty and farm-fresh, country ham is a Kentucky tradition best served on biscuits. Brownings sells those too.

When you taste country ham, the initial flavor is saltiness. But the best hams give you so much more. The year spent curing should leave the ham with flavors only developed through age and atmosphere just like wine, fine cheeses and pickled vegetables. A good country ham should be “educated.” Since 1970, Brownings has offered hams, cuts and slices that don’t overwhelm the palate with salt, but are “just rich, wholesome, and cured to perfection.” If country ham is still not your thing, Brownings also cures premium bacons, which are wholly in fashion right now.

Cellar Door Chocolates – Booth 157

Meet the champagne truffle. It’s made of luxury, extravagance and chocolate.

I doubt that I need to try very hard to tempt readers with chocolate. Chocolate has long been associated with desire, decadence and even wantonness. Hold on to your seats, because Cellar Door takes the “the food of the gods” to a whole new level with flavor pairings that cannot be ignored or refused. Cayenne pepper, wasabi pea, imperial stout, licorice and green chile combine with cocoa to make delicious truffles and barks. The results are novel tastes that could only happen in a global economy and stimulating, ancient flavors from Mesoamerica.

Boone Creek Creamery – Booth 505

Rhapsody En Bleu – what she lacks in beauty she makes up in good “taste.”

These cheeses are made old-world style, but the product is completely Kentucky –right down to the grass that the cows eat. And in this case, geography doesn’t limit variety. Boone Creek Creamery creates over 40 different varieties in season, including homages to Kentucky like wildcat blue, Kentucky Derby (infused with bourbon) and blackberry serenade (gruyere infused with blackberry wine).

Applecreek Orchards – Booth 507

The “fruit” from this orchard can go on your sundae with flavors like bourbon caramel and amaretto fudge.

As you might expect, Applecreek Orchard offers sweet and sticky jams and preserves including blackberry, seedless red raspberry, strawberry, amaretto cherry, bourbon cherry and peach with maraschino cherries. However, they also produce tasty barbecue sauces, fruit butters, dessert toppings, marinades, salsas and relishes. Anything you make – sweet or savory – Applecreek Farms can make it a little better.

Sarah Schmitt, arts access director

Are your sense tempted, yet? For more peeks and previews, check out our titillating Pinterest board.